Andalusian salad

1 curly Endive, finely shredded
3 1/3 cups olives, pitted
1 clove Garlic, finely chopped
1 tomato, chopped
1 teaspoon fresh tarragon, finely chopped
Salt
1 egg, hardcooked (hardboiled)
3 tablespoons Olive oil
2 tablespoons white wine
3 1/2 oz tuna in oil, flaked

1. Put the curly Endive, olives, onion, Garlic, tomato and tarragon in a salad bowl. Add a little salt.
2. Crush the yolk of the egg in a mortar, then slowly trickle in the oil and Vinegar, stirring with the pestle. Pour over the salad.
3. Chop the eggwhite and sprinkle over the top along with the flaked tuna. Add a little salt. Serve.